MAPLE-GINGER BUTTERNUT SQUASH
Categories Ginger Side Christmas Thanksgiving Low Fat Vegetarian Quick & Easy Low Sodium Back to School Butternut Squash Fall Winter Vegan Maple Syrup Gourmet Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
- Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.
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Adele Acevedo
[email protected]Thank you for sharing this recipe! I can't wait to try it.
Azalea Jane
[email protected]This recipe was easy to follow and the results were amazing. I highly recommend it!
Md Rabbul
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Renee Stout
[email protected]I'm not a big fan of butternut squash, but this recipe changed my mind. It's now one of my favorite fall dishes.
Olivia Clark
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it.
Deneth Matthew
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Poli Akther
[email protected]This recipe is a must-try for fall! The maple-ginger sauce is incredible and the squash is perfectly tender.
Hackar 007
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make and the squash was cooked well, but the sauce was a bit too sweet for my taste.
chijindu mmadu
[email protected]This recipe was a disaster! The squash was hard and the sauce was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Yaseen De Vries
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it didn't wow me either. I think I would try a different recipe next time.
Ghulam Nabi School of Excellence
[email protected]I found this recipe to be a bit bland. I think it needed more spices or herbs. The squash was also a bit overcooked for my taste.
CHOP-X MUSIC
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred it with less maple syrup. Otherwise, it was a good recipe and the squash was cooked perfectly.
Nellie Pango
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The maple-ginger sauce is amazing and really elevates the squash. I'll definitely be making this again.
Health info
[email protected]This recipe is a great way to use up leftover butternut squash. I made it with some squash that I had roasted the night before. The sauce is so flavorful and the squash is perfectly tender.
Ch Rayyan
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of maple and ginger is perfect for fall. I usually double the recipe because it goes so quickly.
megan miller
[email protected]This recipe was easy to follow and the results were amazing! The butternut squash was perfectly cooked and the sauce was incredible. I served this dish with roasted chicken and it was a hit with my guests.
Nicolajayne Donnelly
[email protected]I used a combination of maple syrup and honey in the sauce and it was delicious! I also added a bit of cayenne pepper for a little kick. This recipe is a keeper!
Qugie
[email protected]I made this recipe exactly as written and it turned out great! The squash was soft and sweet, and the sauce was a perfect balance of sweet and savory. I will definitely be making this again.
Adam Jobson
[email protected]This recipe was a hit with my family! The squash was perfectly tender and flavorful, and the maple-ginger sauce was a great complement to the butternut squash. I highly recommend this recipe for a delicious and easy fall side dish.